For my birthday, my friend gave me a huge container of black cocoa powder. What’s black cocoa powder? It’s cocoa powder that has had almost all of it’s fat removed. When that happens, it becomes very, very alkalized, and very, very dark and rich.
We had a discussion about it before when I posted my recipe for Oreo Cookies. She used some black cocoa to make them, and said they were really delicious.
I admit that I have not made the Oreos with the new cocoa yet. I need to do that soon, though!
Megan was over last week, and suggested we bake something. I had a few over-ripe bananas in my kitchen. So, she found a recipe for Double Chocolate Banana Bread. With a little research and such, we set to work. Because the black cocoa is very alkaline, it creates an issue with the baking soda/baking powder levels in recipes. We found a way around that by using half black and half regular cocoa. This recipe would be equally delicious with all regular cocoa, though.
I love how dark this came out with the black cocoa, though! Only downside? It was VERY hard to photograph!
Double Chocolate Banana Bread
3 Very Ripe Bananas
1 Stick (8 Tbsp) Unsalted Butter, Softened
1/2 Cup Brown Sugar
2 Tbsp Milk
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 Cup Cocoa Powder (I used 1/4 cup of both kinds)
1 Cup flour
1 Cup Semi-Sweet Chips
Preheat oven to 350F.
Cream together the butter and brown sugar. Mash in the bananas and add the eggs, milk, and vanilla.
In a separate bowl, whisk together the baking soda, cocoa powder, and flour.
Slowly add the dry ingredients to the banana mixture. Making sure to mix well after each addition.
Stir in the baking chips.
Pour batter into a sprayed loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Just remember there are melted chips in there, so that might affect the toothpick as well!
Let cool for a few minutes, remove from pan, and enjoy.
This is DELICIOUS while it’s still warm, but still really, really yummy when cooled completely.